The nutritional composition and vitamin E of three Iraqi okra (Abelmoschus esculentus L.) seeds oil
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IOP Conference Series: Earth and Environmental Science
PAPER • OPEN ACCESS
The nutritional composition and vitamin E of three Iraqi okra
(Abelmoschus esculentus L.) seeds oil
To cite this article: E A S AL-Kanani et al 2019 IOP Conf. Ser.: Earth Environ. Sci. 388 012058
View the article online for updates and enhancements.
This content was downloaded from IP address 176.9.8.24 on 04/04/2020 at 18:19International Conference on Agricultural Sciences IOP Publishing
IOP Conf. Series: Earth and Environmental Science 388 (2019) 012058 doi:10.1088/1755-1315/388/1/012058
The nutritional composition and vitamin E of three Iraqi
okra ( Abelmoschus esculentus L.) seeds oil
E A S AL-Kanani, S A H AL-Hilifi and A H AL- Kareem
Department of Food Science, College of Agriculture, University of Basra, Basra,
Iraq.
E-mail: Sawsanali701@gmail.com
Abstract. This study aimed to determination the nutritional and vitamin E analysis of the three
Iraqi cultivars of okra( Abelmoschus esculentus L.) seeds oil. The phenolic compound,
chlorophyll, carotenoid and minerals (Fe ,Zn ,Ca ,K, Mg, Na, P) were determined in okra
seeds oil. The oil from A. esculentus seeds were extracted using Bligh and Dyer with
chloroform: methanol (1:1). The mean values of total phenolic, the results of this study the
husayniyah seeds oil contained the highest pheolic content (34.73mg Gallic acid/100g oil) and
chlorophyll and caroteniod (2.295, 2.813mg/kg oil) in husayniyah respectively. Batera seed oil
had the highest percentage of vitamin E (3861.347 ppm) when estimation vitamin HPLC. The
results showed that petra seed oil had the highest Mg(321 ppm) while phosphorus was
(382.799ppm) in husayniyah.
1. Introduction
The scientific name of the okra is Abelmoschus esculentus and is called in English okra which belongs
to the Kingdom of Planate, Magnoliophyta section, Magnoliopsida type, Malvales degree, Malvaceae
family, Abelmoschus gender and the kind is Esculentus, It is believed that Okra was first found in
Ethiopia [1] and moved to North Africa, the Mediterranean, the Arabian Peninsula and India in the
twelfth century [2]. Okra is plant it is similar to cotton and cacao and grows in fertile soils but can
grow in a wide range of soils, at high temperatures and acidic function (5.5-8) [3; 4], okra has a high
nutritional value because it contains important essential nutrients, as it contains the right amount of
vitamins such as vitamin A, E, and vitamin C and many of the minerals elements necessary for the
body including sodium, potassium, magnesium and calcium and a small percentage of trace elements
such as zinc, iron and nickel [5;6]. The hard cover of the seed contains a high percentage of raw fiber
and mature seeds with a high nutritional value for its essential nutrients. It is rich in quality protein
compared to "protein sources of other plant crops, as well as its content of oil, carbohydrates, dietary
fiber, vitamins and minerals. [6],While [7] confirmed that the seeds of the plant are most important
because of their high nutritional value, high protein and oil content, as well as antioxidants, but they
are not used to produce any protein or oil despite the presence of large quantities of seeds Which are
unsuitable for agriculture, Oil is concentrated in seeds with a range of 40-20% [8; 9] Oil extraction
from oilseeds is extracted from several extraction methods, including the mechanical screw press
express method and the solvent extraction method, which is the most common method used in these
times, Including the cold method, which is highly efficient in the extraction of oils and fats followed
by [10].The seeds are rich in phenolic compounds, mainly flavonoids, Catechins and Oligomeric
derivatives , which are the most important antioxidants [11 ; 12].A number of studies have shown that
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Published under licence by IOP Publishing Ltd 1International Conference on Agricultural Sciences IOP Publishing
IOP Conf. Series: Earth and Environmental Science 388 (2019) 012058 doi:10.1088/1755-1315/388/1/012058
phenolic compounds, including chlorophyll and carotene, have many physiological and biological
activities as antioxidants and anti-inflammatory Which play a "vital and effective" role in promoting
health and protecting against the negative effects of free radicals, Carotenoids are vital compounds of
yellow, orange and red color and more than 600 species have been identified carotenoids are spread in
vegetables and fruits and are bio-active "fat-soluble" compounds, including beta-carotene, lycopene,
leutin and xanthophane [13].[14] found that there was a variation in the content of phenolic
compounds between the fruits of the Okra the total phenolic content in Anamika was 167.62 mg /
100g ,112.27 mg / 100 g in the Sinnova type and Its quantity in Shagun was 106.26 mg / 100g, [15]
showed that the fruits of the okra contained good chlorophyll levels of 0.141 mg / 100g in Anamika
and 0.135 mg / 100g in the Sadahar type. Tocopherols are natural antioxidants and vitamin E is the
most important ingredient in nutrition, with four pictures α and β, Y and δ, α-tocopherol consider the
most important, It reduces fat adhesion into cell walls this reduces the amount of cholesterol in the
blood and comes to its role by capturing the roots of peroxide in cell tissues, Most vegetable oils
contain high levels of tocopherols such as palm oil, corn oil, soybean oil, wheat germ oil and rice bran
oil [16].And tocopherols, which are oil compounds dissolved in fat are not affected by acid and resist
high temperatures in the absence of oxygen, These compounds are highly sensitive to ultraviolet
radiation and oxidizing agents and are one of the most widespread antioxidants "[17]. Okra seed oil
can be compared to most oilseed crops. In addition, Okra seed oil has an effect on lowering
hypocholesterolemic cholesterol [18]. Minerals are essential in human nutrition all stages of growth
require many minerals. The human body needs 22 "metal" elements, Which can be provided by
appropriate diet in varying amounts for healthy growth, health and body maintenance [19],Minerals
are essential for mental and physical health in general and are important elements in building bones,
teeth, tissues, muscles, blood and neurons [20].It also helps maintain the acid-base balance and nerve
response to physiological stimulation and blood clotting [21].Okra contains potassium, sodium,
magnesium and calcium, as well as rare elements such as iron, nickel, manganese and zinc and
contains trace amounts of chloride [5]. [22] explained that the seeds contain 80 mg / g of zinc .Due to
the nutritional importance of Okra seed oil because it contains some of the important and effective
compounds vital for the production of locally and the lack of studies on oil this study was to highlight
the most important nutritional components. There is no use for the seeds of these okra and limited
information about the nutritional value of the oil to okra seeds. The objective of this work is to
determine the total phenolic compounds, chlorophyll and carotene and the amount of vitamin E.
2. Materials and Methods
2.1 Materials
Okra seeds were brought from city of Maysan, three varieties were obtained (Petra, batera and
husayniyan) it's been shifted to the laboratories of the Department of Food Science / College of
Agriculture / University of Basra for the extraction of oil and conduct some examinations and tests
analysis on it. Methods
The seeds were cleaned from the soil, the remains of the horns and the lingering dirt. After that, the
seeds were broken by the ordinary mortar for each individual type to facilitate grinding process.
Which was then made by using an electric mill to get the very soft seeds powder and then the seed
powder was dried at a temperature of 50 ° C for two hours to obtain the least amount of moisture and
put the seed powder in the bags of polyethylene sealed and kept refrigerated at a temperature of 4-5° C
until the tests.
2.2 Extraction of oil
100 g of seed powder was weighed to extract the oil under the method described in [10] with some
modulation. 200 mL chloroform was added and homogenized with an electric mixer at 2000 rpm. The
same quantity of methanol was added and mixed at the same speed For 30 seconds, after which the
mixture was filtered by the Whatman No.1 filter papers. The solvent was evaporated by the
rotary evaporator at a temperature of 40 ° C to obtain the crude oil which was placed in clean, dry,
2International Conference on Agricultural Sciences IOP Publishing
IOP Conf. Series: Earth and Environmental Science 388 (2019) 012058 doi:10.1088/1755-1315/388/1/012058
dark, tight closed containers and preservation in cold place to prepare it for the study of nutritional
qualities.
2.3 Determination of Total phenolic contents
The total phenolic content in the okra seed oil was estimated using the Folin-Ciocalteau method in
[23] by mixing 1 g of oil in 46 ml of distilled water and adding 1 ml of Folin-Ciocalteau reagent, mix
well. "After 3 minutes, add 3 ml of 2% sodium carbonate and leave the mixture for 2 hours with
intermittent shakes then measure absorbance by a wavelength of 760 nm.
2.4 Determination of chlorophyll and carotenoid
Carotenoids and chlorophyll were estimated according to the method described previously [24] By
dissolving 7.5 g oil in 25 mL of cyclohexane and measuring absorbance by wavelengths of 470 nm for
carotene and 670 nm for chlorophyll. Chlorophyll was evaluated on the basis of compound α-
pheophytin and carotene based on the Lutein compound
Chlorophyll (mg / kg) = (A670 × 106) / (613 × 100 × d)
Carotenoid (mg / kg) = (A470 × 106) / (2000 × 100 × d)
613: Molecular Absorption (ε) of the compound α- pheophytin
2000: Molecular Absorption (ε) of the Lutein compound
D: cell thickness 1 cm.
2.5 Estimate vitamin E (tocopherol) by High performance liquid chromatography (HPLC)
The amount of vitamin E in the Okra seed oil samples was estimated by high performance liquid
chromatography in the laboratories of the Environment and Water Department / Ministry of Science
and Technology / Republic of Iraq. By injecting 20 μl of standard solution 25 ppm of vitamin E and
extracted oil samples from the three varieties by pushing the model by liquid phase (v / v, 95: 5) water
/ methanol at 1 ml / min at a wavelength of 294 nm where the amount of vitamin E for oil was
calculated depending on the following mathematical formula:
( )
( )
( )
Concentration of sample (Cu) =
2.6 Determination of mineral elements
The mineral content of Okra seed oil was estimated according to the method mentioned previously
[25], by taking 5 g of oil per model and 500 m in the Muffle furnace then melted ash in a few
milliliters of hydrochloric acid concentration of 6 M and completed the volume to 50 ml with water-
free ions to the mark, mineral elements were estimated by atomic absorption, Absorption
Spectrophotometer Atomic Flame, in the University of Basra / Agriculture College / Soil Department
3. Results and Discussion
3.1 Phenolic content of Okra seed oil
Shown in Figure (1) the total content of phenols in the oil seeds of okra varieties petra, batera and
husayniyah, husayniyah had the highest content in phenolic compounds 34.736 mg of Gallic Acid /
100 g oil, Then petra and batera 33.433,31.630 mg Gallic acid /100 g oil respectively, The results of
the statistical analysis showed significant differences in total phenol content at probability level (PInternational Conference on Agricultural Sciences IOP Publishing
IOP Conf. Series: Earth and Environmental Science 388 (2019) 012058 doi:10.1088/1755-1315/388/1/012058
25.24 mg / kg, As for [28] The total phenolic content of Okra fruits 10.75 mg /Gallic Acid / 100 g,
while the total phenolic content of okra seeds was 142.48 mg /Gallic Acid / 100 g, And [29] showed
the total content of phenols in okra seeds was 56.06 mg/ Gallic Acid / 100 g, while [30] indicated that
okra seeds had a total phenolic content of 1460-185 mg / Gallic Acid / 100 g, when compared with the
total phenolic content of the oil okra seeds with that found [31] on the total phenolic content of olive
oil 168.53 mg / kg, Phenolic compounds play an important role in contributing to the smell and flavor
of the oil and its effect on its stability and stability as antioxidants that protect the oils from the effects
of oxidation side effects resulting which make them undesirable and affect the quality and quality of
those oils [32], while [33] in the study of phenolic compounds in virgin olive oil that the high content
of phenolic compounds act as natural antioxidants increase the resistance of oil for storage and higher
temperatures In addition, phenols are the main contributor to the taste of olive oil as well as "its role in
the prevention of many Of human diseases.
35
Phenolic content mg GAE/100g
34
33
32
31
30
petra batera husayniyah
Figure 1. Total content of Phenolic in Okra seed oil for studied varieties
R.L.S.D total Phenolic 1.303
3.2 Carotenoid and chlorophyll
The results in Figure(2)showed no significant differences in oil content of both Husayniyah and Petra
in carotene 2.813 and 2.627mg /kg oil respectively, While the seed oil of the batera varied
significantly "and the value of carotene has 2.222 mg / kg oil, when comparing the value of carotene in
okra seed oil of the studied varieties with what [34] found, the okra seed content of carotene was 1.7
mg / kg oil, while [35] found that the percentage of carotene in okra seeds 4.9% , when comparing the
carotene values of okra seeds oil with some vegetable oils , [36] said the highest beta-carotene content
was possessed by red palm oil 542.09 ppm and the lowest was in corn oil 0.91 ppm. Carotenoids and
their engineering isomers play an "effective" role in protecting plant cells from oxidation and the
resulting damage [13].
While figure (3) shows the values of chlorophyll in the oil of husayniyah, Petra and batera. There
were significant difference at the probability level of (PInternational Conference on Agricultural Sciences IOP Publishing
IOP Conf. Series: Earth and Environmental Science 388 (2019) 012058 doi:10.1088/1755-1315/388/1/012058
of chlorophyll for the seed oil of Petra. The differences in chlorophyll and carotene values may be due
to the different types of okra and the extraction methods [39].
3 2.813
2.627
2.5
2.222
carotene mg/kg oil
2
1.5
1
0.5
0
petra batera husayniyah
Oil categories
Figure 2. The content of the okra seed oil the Petra, batera and husayniyah of carotene
R.L.S.Dcarotene0.405
2.5
2.295
2
chlorophyll mg/kg oil
1.669
1.5
1.227
1
0.5
0
petra batera husayniyah
Figure 3. The content of the okra seed oil the petra, batera, husayniyah of chlorophyll
R.L.S.D chlorophyll 0.4423
5International Conference on Agricultural Sciences IOP Publishing
IOP Conf. Series: Earth and Environmental Science 388 (2019) 012058 doi:10.1088/1755-1315/388/1/012058
3.3 Determination vitamin E in okra seed oil
Fig. 4,5, 6,7and table 1 shows the content of okra seed oil of (petra, batera and husayniyah) varieties
of vitamin E and standard vitamin E, seed oil is characterized by a high content of this vitamin reached
2462.497, 3861.347, 1022.123 ppm respectively, as petra seed oil was higher in the content of vitamin
E, followed by batera seed oil and then husayniyah seed oil, and these results were higher than found
in the study [40] for two varieties of Pakistani okra seed oil, Sabzpari and Punjab-8 , where their
contents were 700.80, 656.08 ppm respectively, as well as higher than the result of [41]. The value of
vitamin E for okra seed oil was 872.30 ppm, by comparing the vitamin E content of the studied
varieties with the content of palm oil, the vitamin content of it ranges from 150-1500 ppm. [42], while
[43] showed that the total content of tocopherols in corn oil was 1006 mg / kg oil. Vitamin E content
for soybean oil, rapeseed oil, sunflower oil, olive oil 937, 654, 625 and 133 mg / kg oil respectively,
all lower than the vitamin values of the studied seed oil, while [44] reported that soybean content of
vitamin E 1549 mg / kg oil, vitamin E concentration in corn was 1423 mg / kg oil, and the importance
of vitamin E is due to its antioxidant role in the protection of polyunsaturated fatty acids [45:46],
explained that the presence of tocopherols can protect oils or reduce oxidation of oil as natural
antioxidants , [47;48] noted that the most important role of vitamin E is to prevent low-density
lipoprotein (LDL) oxidation, which oxidizes the coronary arteries, leading to atherosclerosis and heart
attacks, also found that there is a relationship between the low rates of heart disease with increasing
rates of vitamin E through its role of antioxidant and protect the cells from the effects of free radicals,
as well as its role in the protection of a number of important substances such as vitamin A and C of
oxidation and damage in tissues.
Table 1. Okra seed oil content for studied varieties of vitamin E tocopherol
Product Retention Area Concentration
Time of vitamin E
(PPM)
Standard 10.537 759.051 25
Model
Petra 10.520 74766.443 2462.497
batera 10.487 117238.393 3861.347
husayniyah 10.503 31033.767 1022.123
6International Conference on Agricultural Sciences IOP Publishing
IOP Conf. Series: Earth and Environmental Science 388 (2019) 012058 doi:10.1088/1755-1315/388/1/012058
Figure 4. Estimation of vitamin E standard with HPLC
Figure 5. Estimation of vitamin E in okra seed oil in petra by HPLC
7International Conference on Agricultural Sciences IOP Publishing
IOP Conf. Series: Earth and Environmental Science 388 (2019) 012058 doi:10.1088/1755-1315/388/1/012058
Figure 6. Estimation of vitamin E in okra seed oil in batera by HPLC
Figure 7. Estimation of vitamin E in okra seed oil in husayniyah by HPLC
8International Conference on Agricultural Sciences IOP Publishing IOP Conf. Series: Earth and Environmental Science 388 (2019) 012058 doi:10.1088/1755-1315/388/1/012058 3.4 Mineral elements for okra seed oil batera, petra and husayniyah The results in Table (2) indicate the content of okra seed oil from some mineral elements measured in ppm, Fe, Zn, Ca, K, Mg, Na and P. the results of the statistical analysis showed significant difference in mineral concentration at the probability level (P
International Conference on Agricultural Sciences IOP Publishing
IOP Conf. Series: Earth and Environmental Science 388 (2019) 012058 doi:10.1088/1755-1315/388/1/012058
5. Acknowledgements
The authors are grateful to Food Science Department, College of Agriculture, University of Basrah,
for the use of all laboratory facilities and financial support of this entire work.
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